4
5
OPERATING INSTRUCTIONS
1. Fill the butter warming/
measuring cup with up to
½ cup (125 ml) of kernels.
2. Remove chute from unit
and pour kernels into
popping chamber.
DO NOT operate unit
without kernels in
chamber.
3. Replace chute
and insert cup.
4. Add up to 2 tablespoons
(30 ml) of butter to cup
(optional).
NOTE: Never put butter or
oil into popping chamber.
5. Place bowl under chute
large enough to
accommodate up to
15 cups (3.75 L) of popped
corn.
6. Turn switch to ON.
7. Turn switch off when
kernels stop popping.
CAUTION: AFTER
POPPING, THE POPPING CHAMBER IS
EXTREMELY HOT. DO NOT REMOVE CHUTE
OR PUT HANDS NEAR CHAMBER UNTIL IT IS
COMPLETELY COOL.
CLEANING AND
MAINTENANCE
1. Unplug the popcorn maker and let
cool completely.
2. Place chute and measuring cup into the
dishwasher, or wash with mild detergent
and rinse to clean.
3. Exterior of unit can be wiped clean with
a damp cloth.
NOTE: Never immerse the popcorn maker
in water.
4. Any other servicing should be performed
by an authorized service representative.
TIPS AND HINTS
POPCORN AMOUNTS
Kernels
Popped
Popcorn
¼ cup
(50 ml)
Approximately 7 cups
(1.75 L) popped popcorn
1
⁄
3
cup
(75 ml)
Approximately 10 cups
(2.36 L) popped popcorn
½ cup
(125ml)
Approximately 15 cups
(3.55 L) popped popcorn
NOTE:
Premium popcorn has larger
kernels, resulting in a higher yield of popped
corn. If using premium popcorn, the yield may
sometimes be greater than stated above.
NOTE: DO NOT use more than
1
⁄
3
cup (75 ml)
of unpopped kernels when using premium
popcorn.
The flavour possibilities for popcorn are
endless. Just add melted butter and your
favourite seasonings to a bowl of popcorn.
With toppings added, popped popcorn will
become much crisper and the flavours
become more intense if it is heated with top-
pings in a 300°F (150°C) oven for about 15 to
20 minutes before serving. For best results,
heat it on a baking sheet lined with foil and
coated with nonstick cooking spray.
NOTE: It is very important to use fresh
popcorn. If your popcorn is old, the kernels
will not fully pop and/or it may take longer
for them to pop.
SEASONING SUGGESTIONS
Cheese
Taco seasoning
Chili powders
Hot sauce
Packaged sauces (e.g., Alfredo)
Soy sauce
Italian seasoning and herbs
Butter/Seasoning Ratios for Popcorn
2 tablespoons (30 ml) melted butter for ¼ cup
(50 ml) unpopped kernels and a minimum of
1 teaspoon (5 ml) of seasoning.
3 tablespoons (45 ml) melted butter for
1
⁄
3
cup
(75 ml) unpopped kernels and a minimum of
2 teaspoons (10 ml) of seasoning.
4 tablespoons (60 ml) melted butter for ½ cup
(125 ml) unpopped kernels and a minimum of
2½ teaspoons (13 ml) to a tablespoon of
seasoning.
The amount of seasoning depends on the
intensity of the ingredients you are using –
it is important to let your taste be your guide.
Note: Use olive oil for a little richer flavour, or
grapeseed oil, which imparts no flavour at all
to popcorn.
RECIPES
Traditional Popcorn
The perfect balance between butter and salt.
For those who are salt sensitive adjust the amount of
salt to taste.
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
2
tablespoons (30 ml) unsalted
butter, cut into small cubes
½ to ¾
teaspoon (2 to 3.75 ml) kosher or sea
salt
1. Remove chute and put the kernels into the
popping chamber. Replace chute and insert butter
warming cup.
2. Put butter into warming cup, place a large bowl
underneath the chute and turn unit on.
3. Once the last kernel has popped, turn unit off.
Add the salt to butter in the cup and stir to fully
combine (note: some of the butter may not look
fully melted, but once you stir in the salt all should
be liquid).
4. Pour the butter/salt mixture over the popped corn
and mix to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 49 (40% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 1g •
chol. 6mg • sod. 107mg • calc. 1mg • fiber 1g
Olive Oil Popcorn
Use olive oil as a healthier alternative to butter plus it
gives the popcorn that delicious olive oil flavour.
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
2
tablespoons (30 ml) extra virgin olive oil
½ to ¾
teaspoon (2 to 3.75 ml)
kosher/sea salt
1. Remove chute and put the kernels into the popping
chamber. Replace chute and insert butter warming cup.
2. Place a large bowl underneath the chute and turn
unit on.
3. Once the last kernel has popped, turn unit off.
Add the olive oil and salt to the popped corn and
mix to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 53 (52% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 0g •
chol. 0mg • sod. 118mg • calc. 1mg • fiber 1g
Pesto Popcorn
A fun and delicious way to use up some leftover pesto.
Makes about 10 cups (2.36 L)
¹
/
3
cup popcorn kernels
2
tablespoons (30 ml) prepared pesto
3
tablespoons (45 ml) xtra virgin olive oil
1. Remove chute and put the kernels into the
popping chamber. Replace chute and insert butter
warming cup.
2. Place a large bowl underneath the chute and turn
unit on.
3. While the corn is popping, stir the pesto and olive
oil together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the pesto/oil mixture over the popped corn
